I tried the Can’t-F***-It-Up Egg Benedict, and my egg whites are watery. Why is this?

Nell Welch

Updated June 27, 2018 19:24

Egg whites will be a bit watery at 147 °F. Using a slotted spoon to drain away the excess white is really helpful for presentation! Even then, the egg white is a gel that’s just barely holding itself together, and the taste will differ somewhat from traditionally cooked eggs.